Preheat oven to 180 ° C (gas mark 6).
Peel, wash and chop the leeks. Drain it in a colander and let cook for 10 minutes in a saucepan over medium heat in butter, salt and pepper.
Cut 2 slices of beautiful Bresse Bleu and the rest into small cubes.
Cut the salmon into small pieces. Whisk the eggs in a bowl with the cream, salt and pepper.
Chemisez 4 tart pans with the dough.
Divide Leeks, diced Bresse Bleu and salmon in the bottom of tarts. Pour the cream over and drop a ½ washer Bresse Bleu above.
Put the tarts bake 20-25 minutes in the oven.
Remove the tarts, let them cool before serving.